Makes 6 to 8 servings

• 1/2 cup chopped yellow onions
• 1/2 cup chopped red bell peppers
• 3 tablespoons olive oil
• 4 cups cooked long-grain white rice or cooked saffron rice
• 1 cup frozen young green peas, defrosted
• 1/3 cup toasted slivered almonds
• Salt and freshly ground black pepper to taste
• 1 tablespoon chopped fresh parsley leaves
• 1 tablespoon chopped green onions

In a large, heavy saucepan, cook the onions and bell peppers in the olive oil over medium heat for 3 to 4 minutes, or until soft. Add the rice, peas and almonds and stir to mix. Remove from the heat. Season with salt and black pepper. Add the parsley and green onions. Serve warm.